Eggs Benedict with Peanut Butter Hollandaise

Ingredients:

Variations on Eggs Benedict are fairly common. This one incorporates peanut butter into both the hollandaise sauce and the bread component of the dish. It's important to have very smooth peanut butter when making the sauce, as tiny chunks will impact the texture of the finished product.

2 slices bacon
2 eggs + 3 egg yolks
1 Tablespoon lemon juice
1/4 cup peanut butter
1/4 cup butter
1/2 cup butter (additional, kept separate)
2 round pieces of peanut butter bread (not in photo)
(For my peanut butter bread recipe click on my username. It will be in the listing of my recipes.)
4 or more stalks of asparagus (not in photo)

Step 1:

Melt the 1/4 cup of butter and peanut butter, and melt the other 1/2 cup of butter in a separate pan. Fry the bacon at the same time.

Step 2:

Place the egg yolks and lemon juice in a small blender or food processor.

The next couple of steps don't have photos, because it takes both hands to control everything necessary. Basically:

Whisk the peanut butter and butter to combine. Bring nearly to boiling point, then start the blender/processor and slowly drizzle the hot mixture over the egg yolks. Add about half of the butter/peanut butter mix, then switch to pure butter and slowly add half of that. Add the rest of the peanut butter mixture, then check your sauce's consistency. You may need to add some or all of the remaining butter to get an appropriate texture.

Step 3:

When the bacon is finished (I like to leave it a bit chewy to simulate a much tastier version of Canadian bacon), sautee the asparagus in the drippings.

Step 4:

Poach the eggs. For those unfamiliar with the process, you want the water just shy of boiling. Give the saucepan a stir right before dropping the egg in so the current helps keep it together as it sets up.

Step 5:

Lightly toast the peanut bread rounds. Top with bacon, egg, and hollandaise. Plate with asparagus also topped with hollandaise.

Step 6:

Eggs Benedict close-up :

Step 7:

Another close-up:

Step 8:

Egg yolk, running: